1 (10 oz.) pkg. frozen asparagus spears
1/2 c. all-purpose flour
1/8 tsp. pepper
1/8 tsp. paprika
3 whole chicken breast
1/4 c. butter
1 (10 3/4 oz.) can cream of mushroom soup
1 c. whipping cream
1 c. sliced pimiento
1/4 c. tsp. salt
1/8 tsp. hot sauce
1/4 c. grated Parmesan cheese

Cook asparagus according to package directions; drain. Arrange in a greased 12"x8"x2" baking dish; set aside. Combine next 4 ingredients; mix well. Dredge chicken in flour mixture. Melt butter in a large skillet; add chicken, cook until golden brown on both sides. Drain on paper towels and arrange on top of asparagus. Combine soup, whipping cream, pimiento and salt. Add hot sauce; stir well until blended spoon over chicken; sprinkle with cheese. Bake, uncovered at 400 degrees for 15 minutes or until bubbly.